This is an easy meal to prepare during the week. A favourite for children and adults. Great for teenage boys too. It can be altered to add in chicken if you prefer, or bulk out with chickpeas.
Easy to prepare, a great recipe to cook in a stone or le cruset dish if you have one as it cooks evenly. And leaves you with only one dish to wash!
1 large knob ginger
1 large clove garlic
1/2 long red chilli (more if desired)
1 red pepper (diced)
1 zucchini (2 if small) (diced)
1-2 carrots (diced)
1/2 cauliflower or broccoli (cut into florets)
1 large sweet potato (diced)
1 1/2 tsp coriander seeds (crushed)
1 tsp garam masala
1 Tbsp coconut sugar
3 Tbsp tamari
4 heaped Tbsp peanut butter or nut butter
400mls coconut milk (not light)
1/2 cup cooked chickpeas (optional)
1/4 cashew nuts (optional).
Finely chop the first four ingredients. if you have a small hand-held processor this is ideal. Place in dish along with crushed coriander seeds, garam masala, coconut sugar, tamari, nut butter and coconut milk. Stir well to combine and then add in chopped vegetables and sweet potato.
Cook at 180C for 50-60 minutes. Stir a couple of times while cooking. Half way through cooking add in chickpeas and cashew nuts if using. The sauce will thicken as it cooks.
Serve with quinoa or by itself with a salad.
Note – adjust veges adding more or less as desired. You can also add diced chicken to this meal instead of the chickpeas, if you prefer to have meat in it.